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Swiss Fondue Moitié-Moitié (Equal Parts Aged Gruyère and Vacherin with White Wine and Garlic)
The alpine pinnacle of Swiss warmth: equal parts mature Gruyère AOP and creamy Vacherin Fribourgeois gently melted in a garlic-rubbed caquelon pot with dry white wine, dipped with crusty artisan bread cubes.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Aged Gruyère AOP cheese, grated400 g
- Vacherin Fribourgeois AOP cheese, grated400 g
- Dry crisp white wine (e.g., Fendant or Sauvignon Blanc)300 ml
- Cornstarch2 tsp
- Garlic clove, halved1 clove
- Freshly grated nutmeg1 pinch
- Crusty rustic country bread, cut into 3 cm cubes400 g
Preparation Steps
1
Rub the inside of the fondue caquelon vigorously with the cut clove of garlic, leaving it in the pot.
2 min timer
2
Dissolve cornstarch in 2 tbsp cold white wine. Pour the remaining wine into the pot and bring to a gentle simmer over low heat.
4 min timer
3
Add grated Gruyère and Vacherin gradually, stirring continuously in a figure-eight motion with a wooden spoon until melted into a smooth emulsion. Stir in dissolved cornstarch slurry.
6 min timer
4
Season with freshly grated nutmeg and black pepper. Transfer pot to table rechaud burner over gentle flame. Spear crusty bread cubes on long forks and swirl thoroughly.
3 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
